Abstract: This study aimed to using 4 methods to determine the hydraulic power of pork，and combined with the actual operation to improve and evaluate the hydraulic power of pork，and then provide a theoretical basis for the identification of pork hydraulic power and meat quality. Using the 4 methods mentioned in the Ministry of Agriculture standard NY/T 1333-2007 to determine the hydraulic power，the pressure method，centrifugation method，drip loss， and cooking loss were used for parallel determination of more than 100 fresh pork samples. Moisture content（direct drying）was used as the fifth index to evaluate the water ??holding power. The water ??holding power measured by different methods of each sample was calculated by formula，and the differences of different methods were compared and analyzed. Compared with other methods，the drip loss method had the smallest error，and the average loss rate was 1.984%；the average value of the pressure method was 68.377%，and the calculation formula of the centrifugal method and the pressure method were the same，and the average value was 65.098%. However，the coefficient of variation of the centrifugation method is the largest among several methods，reaching 10.633%，the average value of the cooking method was 66.888%，and the average value of the moisture content was 68.022%，which is similar to the average value of the pressure method. The results show that drip loss was the least affected by human factors，but it was suitable for the determination of meat quality difference；the moisture content in meat can replace pressure method and centrifugation method in production，but it takes a long time；in the market Preliminary identification of meat quality could be carried out by using the cooking method，which was quicker and convenient for consumers to taste and feel the meat quality more intuitively.

Key words: Hydraulic system； Pig； Meat quality； Evaluation system

摘要： 探究四种方法测定猪肉系水力的差异，结合实际操作对系水力的测定方法进行改 进及评价，为猪肉系水力及肉品质鉴定方法提供理论依据。利用农业部标准NY/T 1333-2007 中提到测定系水力的四种方法，使用压力法、离心法、滴水损失和蒸煮损失对100多份新鲜猪 肉样品进行平行测定，将肉内水分含量（直接干燥法）作为评价系水力的第五个指标，通过公 式计算每一份样品不同方法测定出的系水力，对比分析不同方法差异。结果表明，与其他几 种方法相比，滴水损失法的误差最小，平均损失率为 1.984%；压力法测定的平均值为 68.377%，离心法和压力法计算公式相同，平均值为65.098%，但离心法的变异系数是几种方 法中最大的，达到了 10.633%；蒸煮法测定的平均值为 66.888%，水分含量的平均值为 68.022%，与压力法测定的均值相近。该研究发现，滴水损失受人为因素的影响最小，但适合 肉品质相差较大时的测定；肉内水分含量可以在生产上替代压力法和离心法，但其耗时较长； 在市场上可以使用蒸煮法进行肉质的初步鉴别，蒸煮法速度较快，方便消费者品尝以更直观 的感受肉质。

关键词: 系水力； 猪； 肉质； 评价体系